Our Products › Ingredients

Baking Powder

Baking powder is a blend of ingredients used to give lift and rise to baked foods. Our baking powder is gluten-free and is a mixture of rice flour, sodium bicarbonate and cream of tartar. It can be used in any baking where the recipe calls for baking powder, not just gluten-free.

Bicarbonate of Soda

Also known as sodium bicarbonate, it is a fine white powder used as a raising agent in many types of baking. It is an extremely versatile ingredient and reacts with both acids and heat to produce its raising effect.

Bread Flour 1kg

Our specialist gluten-free bread flour has been designed specifically for those who want satisfying, home-baked tasty gluten-free bread. You can make a range of bread types with this one flour as well as delicious pastry and pancakes. Download our recipes now for simple and tasty breads guaranteed to tickle the taste buds. This flour is also suitable for bread makers.

Brown Rice Flour 500g

Rice flour is made from finely-milled rice and is used as a partial substitute for wheat flour in gluten-free baking, as well as being an effective thickening agent in cooking. Brown rice flour is made from uncooked brown rice, which is also referred to as wholegrain rice. The rice retains its bran layer which means that it also retains its oil, fibre and magnesium content.

Brown Teff Flour 1kg

Eragrostis tef is an annual grass and is a species of lovegrass which is native to the northern Ethiopian Highlands of East Africa. The flour is made from the tiny seeds produced by the grass, which are then carefully milled to give both white and brown teff flour.

It is considered a complete protein because it contains all 8 essential amino acids. Its high calcium content is a great plus for coeliacs, and phosphorus, iron, copper, magnesium, potassium, zinc and thiamin are also present in high levels. One particular amino acid, lysine, is present in significant quantity (far higher than in wheat or barley and slightly less than rice or oats) and human studies have shown that a reduced lysine intake can lead to anxiety. According to animal studies, lysine deficiency also causes immunodeficiency, something which coeliacs may be particularly mindful of given the profile of the disease. The iron content of teff is four times greater than that of wheat flour - another great boon for coeliac sufferers - and is an excellent source of fibre. If you have diabetes, then teff can be especially useful as it can assist with controlling blood sugar levels.

Carob Flour 100g

A flour made by milling the dried pod of the carob tree. The pods contain seeds or nuts commonly known as locust beans and the flour is mildly sweet. It is often used as a substitute for cocoa in recipes, however, it is caffeine-free and low in saturated fat as well as being non-allergenic. Carob flour is rich in pectin (a natural gelling agent), protein and fibre and is a good source of calcium, potassium and manganese.

Chocolate Drops 200g

Our chocolate drops are made from high-quality chocolate and are guaranteed gluten free. They can be used in recipes where chocolate chips/chunks are required (for example, our double chocolate chip muffins) or they can be melted down completely. They are made without any milk or dairy ingredients, however, we do advise that there may be traces of dairy in this product.

Cornflour 500g

This is a white starch (powder) which is made from the very centre of the maize (corn) kernel. It is commonly used as a thickening agent for sauces and gravies and unlike wheat it doesn’t make the sauce look opaque. It is largely flavourless, although it benefits from being cooked to get rid of any starchy flavour.

It is also good to add to batters as it helps improve the lightness of the crust, and it is also used in baking recipes (such as shortbread, pastry and biscuits) to help make a lighter, more crumbly texture.

Cream of Tartar 150g

This is a white/off-white fine powder, also known as potassium bitartrate and is an acid by-product of winemaking. It is commonly used in baking powder along with sodium bicarbonate to give lift to cakes and also added to beaten egg whites to improve volume and stability.

Custard Powder 500g

Gluten free custard powder, quick and simple to use. It is a low fat product made from natural ingredients and results in a smooth and tasty custard which can be made conventionally or in the microwave. There is no added sugar in the product so you can make it to your own taste, and even use a low calorie sweetener if desired. For those who avoid dairy products you can use a substitute milk e.g soya milk, with equal success.

Dried Yeast 150g

Yeast is a naturally occurring micro-organism which we use extensively for baking and fermentation. It can be bought as fresh yeast, however, more commonly these days it it sold in a dried powder or granule form. When it is added to a bread dough it converts the sugars in the dough into carbon dioxide which then causes the dough to rise as pockets of gas or bubbles are formed. The baking itself kills the yeast, but the bubbles it created become set, giving the bread its distinctive soft texture. When baking gluten-free bread it is important not to over-proof the dough as the lack of gluten can lead to a weaker structure and the bread may collapse. All of our yeast is fast-acting yeast which can be added straight to the dry ingredients rather than dissolved in water. It is also suitable for bread makers.

Gluten Free Sponge Cake Mix 1.5kgs

This mix makes a light and fluffy Sponge cake. Fill with cream and jam and dust with icing sugar to create a classic, family favourite.

You can of course decorate the cake as you wish – simply sieve icing sugar on top or coat with melted chocolate or coloured icing and sprinkles. This cake also makes a good base for covering with fondant icing a decorating with moulded characters for a novelty birthday or celebration cake.RING THE CHANGESWhy not add lemon or orange juice and zest to the mixture before baking (reduce the egg a little) or simply drizzle with flavoured icing.

Gluten Free Sponge Cake Mix 500g

This mix makes a light and fluffy Sponge cake. Fill with cream and jam and dust with icing sugar to create a classic, family favourite.

You can of course decorate the cake as you wish – simply sieve icing sugar on top or coat with melted chocolate or coloured icing and sprinkles. This cake also makes a good base for covering with fondant icing a decorating with moulded characters for a novelty birthday or celebration cake.RING THE CHANGESWhy not add lemon or orange juice and zest to the mixture before baking (reduce the egg a little) or simply drizzle with flavoured icing.

Gluten-Free Blended Flour 1kg

This blend of naturally gluten free flours has been created as a substitute for a standard white flour. It does not contain any additives, preservatives, raising agents or yeast so it can be used in virtually any recipe.

Guar Gum 150g

A fine, off-white powder which is derived from the guar bean. It comes from the starchy interior of the seed and is nearly eight times more effective as a thickening agent than cornstarch. When used in gluten-free baking it performs several functions: as an emulsifier, a stabiliser, a natural preservative and as a substitute for gluten 'elasticity' in bread doughs and cake batters. It is a good alternative to Xanthan gum and is used in a similar way.

Low Fat Cocoa Powder 100g

Cocoa powder is a slightly bitter-tasting brown powder derived for the cocoa bean. It is low in fat and contains iron, calcium, copper, magnesium, phosphorous, potassium, sodium and zinc. Cocoa powder is rich in flavanoids which are linked to certain health benefits and these are thought to reduce the risk of coronary heart disease and stroke, for example. It is used extensively in the production of chocolate and to give a chocolatey flavour to cakes and other food products.

Luxury Cocoa Powder 100g

Cocoa powder is a slightly bitter-tasting brown powder derived for the cocoa bean. It is low in fat and contains iron, calcium, copper, magnesium, phosphorous, potassium, sodium and zinc. Cocoa powder is rich in flavanoids which are linked to certain health benefits and these are thought to reduce the risk of coronary heart disease and stroke, for example. It is used extensively in the production of chocolate and to give a chocolatey flavour to cakes and other food products.

Maize Flour (Polenta) 500g

Often referred to as 'polenta' in the UK this flour is coursely milled corn (sweetcorn). It has a distinctive yellow colour and should not be confused with cornflour. It is a good source of protein as well as magnesium, phosphorous, riboflavin, niacin, vitamin B6, vitamin A, vitamin E, betacarotene and monounsaturated fatty acids. Maize is a popular ingredient in gluten free cooking and is versatile enough to use for both sweet and savoury dishes, giving a distinctive and appealing flavour.

Multi Purpose Mix 1Kg

Our multi-purpose flour, which has just been awarded 1* at the Great Taste Awards 2015, is guaranteed gluten-free and is also made without dairy, egg, nut or soya ingredients. It can be used as a substitute for wheat flour in hundreds of recipes and we have tested and produced dozens of our own for you to get started with. It gives a light finish to sponges, makes excellent crunchy biscuits and can even be used for a traditional soda bread.

Potato Starch 500g

Potato starch is a fine, white powder made from potatoes. The potatoes are crushed and then the starch grains washed out and dried into a powder. Thanks to its low protein and low fat contents potato starch is virtually flavourless, has a good binding strength and high swelling power. This makes it a good thickener for soups and it helps to keep cakes moist and give them a soft texture when used in baking.

Psyllium Husk 70g

The husks are those of the psyllium seed and are sometimes labelled as ispaghula or isabgol. The husks are indigestible which makes them useful as a source of dietary fibre to help maintain bowel regularity, and are equally useful to relieve constipation as well as diarrhoea. For baking purposes they are used to bind moisture which is particularly helpful in gluten-free breadmaking. They should always be consumed with plenty of liquid.

Respectrum Flour 1kg

Designed particularly for those with AIA (allergy-induced autism).This product is suitable for baking various recipes in Marilyn Le Breton's inspiring cookbook, and is a blend of white rice flour, potato starch and tapioca starch. It is free from gluten, casein, egg, corn (maize), soya, yeast and lactose, and there are no artificial preservatives, raising agents or colourings.

Sumptuous Gluten Free Carrot Cake 500g

Tapioca Starch 500g

Tapioca is a pale, almost flavourless fine starch made from the roots of the cassava or manioc plant. Cassava roots form tubers similar to potatoes and are a good source of carbohydrate. The starch itself can be used as a thickener for sauces and gravies and is also blended with other gluten-free flours for baking. When used for baking it helps to soften breads and cakes, keep the texture light and also to help them brown nicely.

Teff Grain 1kg

Eragrostis tef is an annual grass and is a species of lovegrass which is native to the northern Ethiopian Highlands of East Africa. The tiny seeds produced by the grass are even smaller than poppy seeds and form a staple food in the diet of many. The seeds are carefully milled to give both white and brown teff flour.

It is considered a complete protein and a superfood by nutritionists, because it contains all 8 essential amino acids. Its high calcium content is a great plus for coeliacs, and phosphorus, iron, copper, magnesium, potassium, zinc and thiamin are also present in high levels. One particular amino acid, lysine, is present in significant quantity (far higher than in wheat or barley and slightly less than rice or oats) and human studies have shown that a reduced lysine intake can lead to anxiety. According to animal studies, lysine deficiency also causes immunodeficiency, something which coeliacs may be particularly mindful of given the profile of the disease. The iron content of teff is four times greater than that of wheat flour - another great boon for coeliac sufferers - and is an excellent source of fibre. If you have diabetes, then teff can be especially useful as it can assist with controlling blood sugar levels.

Variety Pack

Our variety pack is perfect to give you plenty of choice in ingredients and make sure you always have something suitable in the cupboard for your weekly bake. With this box of goodies you can literally bake anything, all of your favourites and plenty more besides. Fantastic value for money and delivered straight to your door. Perfect!

Vegetable Suet 125g

Make all your favourite dumplings, steam puddings, mincemeat and other winter favourites with this gluten-free vegetable suet. It performs in exactly the same way as traditional beef suet, and we have some lovely recipes in the recipe pages to get you started. Check out the Clootie Dumpling and the mincemeat and be sure to send us your own favourites too!

White Rice Flour 500g

Rice flour is made from finely-milled rice and is used as a partial substitute for wheat flour in gluten-free baking, as well as being an effective thickening agent in cooking. White rice flour is made from uncooked white rice and is a common ingredient in gluten-free flour blends.

White Teff Flour 1kg

Eragrostis tef is an annual grass and is a species of lovegrass which is native to the northern Ethiopian Highlands of East Africa. The flour is made from the tiny seeds produced by the grass, which are then carefully milled to give both white and brown teff flour.

It is considered a complete protein because it contains all 8 essential amino acids. Its high calcium content is a great plus for coeliacs, and phosphorus, iron, copper, magnesium, potassium, zinc and thiamin are also present in high levels. One particular amino acid, lysine, is present in significant quantity (far higher than in wheat or barley and slightly less than rice or oats) and human studies have shown that a reduced lysine intake can lead to anxiety. According to animal studies, lysine deficiency also causes immunodeficiency, something which coeliacs may be particularly mindful of given the profile of the disease. The iron content of teff is four times greater than that of wheat flour - another great boon for coeliac sufferers - and is an excellent source of fibre. If you have diabetes, then teff can be especially useful as it can assist with controlling blood sugar levels.

Xanthan Gum 100g

Xanthan is a fine, off-white powder which is commonly used as a thickener or stabiliser (it prevents separation of ingredients) in many food products. It is particularly useful in gluten-free baking as it helps the flours to bind better (prevents crumbling in breads and cakes), improves rise, extends freshness and improves texture.

Xanthan is produced by the fermentation of glucose, sucrose or lactose, followed by one more procedure which extracts the powder itself. It is used in small quantities in food because even in very small amounts it significantly increases the viscosity of liquids, so even a small tub will last a long time. Pure Xanthan is derived from glucose/sucrose extracted from corn and soya and tested to ensure that no trace remains in the finished product.